Steamed Cod with Ginger and Scallions

Steps

1. 1

   Cook the rice according to the package directions. Set a steamer rack in a wok or wide pot with about 1 inch of water and bring to a boil over high heat.

2. 2

   Place the cod on a heatproof plate that fits inside the steamer with room around the edges. Scatter half the ginger over the fish.

3. 3

   Set the plate on the rack, cover and steam over high heat until the fish is opaque and flakes easily and the thickest part reads 145°F.

4. 4

   While the fish steams, stir together the soy sauce, water, sugar and sesame oil until the sugar dissolves.

5. 5

   Carefully lift out the plate and pour off any liquid that has collected. Top the fish with the remaining ginger and the green onions, then pour the soy mixture around the fillets.

6. 6

   Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke, then carefully pour it over the ginger and green onions so they sizzle. Garnish with cilantro, if using, and serve with the rice.